Pickled Bell Peppers

Total Time: 18 hrs 25 mins Preparation Time: 18 hrs Cook Time: 25 mins

Ingredients

• 4 quarts bell peppers (long red, green or yellow)
• 1 1/2 cups salt
• 2 tablespoons horseradish (prepared but not creamy)
• 2 garlic cloves
• 10 cups vinegar (5%)
• 2 cups water
• 1/4 cup sugar

Recipe

• 1 wash and drain peppers. cut 2 small slits in each pepper. dissolve salt in 1 gallon water. pour over peppers and let stand 12 to 18 hours in refrigerator.
• 2 drain peppers, and discard salt water. rinse again and drain thoroughly.
• 3 combine remaining ingredients; simmer 15 minutes. remove garlic.
• 4 pack peppers into sterilized hot jars, leaving ½-inch headspace.
• 5 bring liquid to a boil. fill jars to ½ inch from top with boiling liquid.
• 6 remove air bubbles.
• 7 wipe jar rims.
• 8 adjust lids.
• 9 process 10 minutes in a boiling water bath canner.